2 lbs. bulk sausage
1 lg. green pepper, chopped
1 lg. onion, chopped
1 c. celery, chopped
1 box (2 pkgs.) dry Lipton chicken noodle soup
1 c. raw rice
1 sm. jar pimento
1 lg. can sm. English peas
1 sm. can sliced water chestnuts

Pan fry sausage - drain, set aside. Saute pepper, onion and celery until tender. Add 5 cups boiling water to sauteed vegetables, rice and dry soup. Cook 7 minutes. Add water chestnuts, pimento, English peas and sausage. Mix thoroughly. Put in casserole dishes. Bake 30 minutes at 350 degrees. Serves 10-15.